Nam chim tend to be more watery in consistency than nam phrik (Thai chili pastes). Although Sriracha sauce is commonly known as sot Sriracha in Thailand (sot is the Thai pronunciation of the English word sauce), it is sometimes called nam chim Sriracha or nam phrik Sriracha.

A more-or-less generic and basic nam chim is used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a nam chim are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender.

Nam chim kai (Thai: น้ำจิ้มไก่), sweet chili sauce is a very common all-round chili dipping sauce with the consistency of a thick syrup. It is medium spicy and very sweet, normally referred to as "sweet Thai chili sauce" in English. It is often used as a dipping sauce for grilled chicken (kai yang). It can be used as a generic chili sauce for other dishes. It forms the base of a few other types of nam chim, such as nam chim thot man pla ("dipping sauce for deep-fried fish cakes").

Achat (Thai: อาจาด) is the Thai version of the Malay/Indonesian acar timun (cucumber pickles). The Thai variety consists of fresh chopped cucumber, spring onion and chili, mixed with vinegar. It is usually served with nam chim sate as a dip for satay.

Nam chim suki (Thai: น้ำจิ้มสุกี้) is eaten with Thai suki (the Thai version of the Chinese hot pot) and [Mu Kratha]. The main ingredients are chili sauce, chili, garlic and sesame seeds.[3]

Nam chim thot man (Thai: น้ำจิ้มทอดมัน), served as a dip with thot man pla (fried fish cakes), is similar to nam chim kai but with chopped cucumber, crushed peanut and coriander (cilantro) leaves. For thot man kung or pu (fried prawn or crab cakes), however, a very sweet plum sauce is provided.

Nam chim paesa (Thai: น้ำจิ้มแป๊ะซะ) is served as a sauce for steamed fish wrapped in steamed cabbage leaves.